Chewy Jumbo Chocolate Chip Cookies Food

CHEWY JUMBO CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the all-purpose flour, cake flour, baking powder and baking soda; set aside.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs and vanilla, until well blended. Gradually stir in the flour mixture. Stir in the chocolate chips by hand using a wooden spoon, stir in walnuts if desired. Drop cookies by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 14 minutes in the preheated oven, until the edges are light brown. Let cookies cool on the baking sheet before removing to wire racks to cool completely.

THE BEST CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Sift the flour, salt, baking powder and baking soda into a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
• Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

THICK AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk both amounts of flour, baking soda and salt in a bowl. Beat butter, brown sugar, and pudding mix in another bowl with an electric mixer until blended; beat in egg, egg yolk, and vanilla extract until combined. Stir flour mixture into egg mixture until just combined. Fold in chocolate chips.
• Roll the dough into 2-inch balls and place 2 inches apart onto ungreased baking sheets.
• Bake until golden brown, about 15 minutes.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

JUMBO CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream shortening, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and pecans. Chill for at least 1 hour., Preheat oven to 375°. Drop dough by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake 13-15 minutes or until golden brown. Cool 5 minutes before removing to wire racks.

CHEWY JUMBO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375º. Combine flour, baking powder and baking soda in medium bowl. Set aside.
• Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating until well mixed. Reduce speed to low. Gradually add flour mixture until well mixed. Stir in chocolate chips.
• Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10-14 minutes or until light golden brown. Let stand 1-2 minutes.

JUMBO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Beat butter, sugar, and brown sugar at medium speed, until creamy.
• Add eggs and vanilla. Beat at medium until well mixed.
• Reduce speed to low. Stir flour, baking soda, and baking powder together and add gradually to butter mixture, until well mixed.
• Stir in chocolate chips.
• Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheet.
• Bake for 10-14 minutes.
• Let stand for 1-2 minutes before removing from cookie sheets.

KITTENCAL'S JUMBO CHEWY BAKERY-STYLE CHOCOLATE CHIP COOKIES

Steps:

• Grease a cookie/baking sheet/s (or line the pan with parchment paper).
• In a bowl mix together the flour with the next 3 dry ingredients.
• In a mixing bowl using an electric mixer at medium speed beat the melted butter with maple extract and both sugars until blended.
• Add in the whole egg and yolk; continue beating until the mixture resembles a thick caramel texture (about 3-4 minutes, the color of the mixture should lighten up slightly).
• Add in the flour mixture and beat until just blended.
• Mix in chocolate chips and nuts.
• If you find that the dough is too soft place in refrigerator for 2 hours.
• Set oven to 350°F.
• Drop about 1/4-cup of the dough onto the baking sheet spacing about 3" apart.
• For jumbo cookies bake for about 12-15 minutes or until the edges are just slightly browned, for smaller cookies bake 8-10 minutes.
• Cool on baking sheet for about 5 minutes then transfer to wire racks.

EASY JUMBO CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well., Stir in coconut and chips. Shape 3 tablespoonfuls of dough into a ball; repeat with remaining dough., Place balls 3 in. apart on ungreased baking sheets. Bake at 350° for 12-18 minutes or until lightly browned. Remove to wire racks to cool., In a microwave, melt candy coating if desired. Dip one end of cooled cookies in candy coating. Allow excess to drip off. Place on waxed paper; let stand until set.